Baked Salmon with Crab

Baked Salmon with Crab

This Crab Stuffed Salmon is a truly elegant meal, worthy of special occasions. The filling is rich and creamy, with a subtly sweet flavor from the crab, while the salmon is melt in your mouth tender and flaky. It’s a gorgeous addition to any Feast of the Seven Fishes or Lenten meal!



30 mins

Total cook time

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Main Ingredients

  • 5 (6 oz) salmon fillets, skin removed
  • 8 oz fresh lump crab meat, doesn’t have to be jumbo lump
  • 4 oz cream cheese, room temperature
  • 1 large egg, lightly beaten
  • 1 Tbsp creme fraiche or mayonnaise
  • 2 small cloves garlic, minced, about 1 Tbsp
  • 2 Tbsp chopped fresh parsley, plus more for serving
  • 1 tsp Old Bay seasoning
  • 3 Tbsp Panko breadcrumbs or 3 Tbsp crushed Ritz crackers (~8 crackers)
  • Lemon wedges, for serving

Cooking Instructions

Step 1 :: Make the crab mixture.

Preheat an oven to 350F, then line a baking sheet with parchment paper. Combine 4 oz cream cheese, 1 beaten egg, 1 Tbsp creme fraiche (or mayonnaise), 2 finely chopped garlic cloves, 2 Tbsp chopped parsley, and 1 tsp Old bay in a medium bowl, then stir until very well mixed. Add 8 oz lump crab meat and 3 Tbsp Ritz cracker crumbs or Panko, then use a spatula to fold until just combined. Set aside.

Step 2 :: Prepare the salmon.

Pat each salmon fillet lightly with a paper towel to dry on both sides. Use a paring knife to cut a horizontal slit down the center of each salmon filet, being careful not to cut all the way through. You should leave about ½-¾” on either side of the cut. Season salmon fillets liberally with 1 tsp Kosher salt and ¼ tsp black pepper.

Step 3 :: Stuff the salmon.

Divide the mixture evenly between salmon fillets, then stuff the crab mixture into each salmon pocket with the remaining filling resting on top . You should get about ⅓ - ½ cup of filling per salmon filet. Place each crab stuffed salmon fillet onto the prepared baking sheet.

Step 4 :: Bake the salmon.

Place in a preheated oven and cook until salmon reaches an internal temperature of 120F (medium-rare), about 15-18 minutes. Optional: Broil at the end to get golden brown, if desired.

Step 5 :: Garnish, then serve.

Sprinkle with remaining tablespoon of chopped parsley, then serve immediately with lemon wedges!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.